The secret soybean chili sauce is so simple, spicy and enjoyable, delicious and delicious

The secret soybean chili sauce is so simple, spicy and enjoyable, delicious and delicious. bar.

Prepare the ingredients:

Soybeans, green and red peppers, cooking oil, peanuts, star anise, salt, green onions, minced garlic, ginger slices, coriander, tempeh, bean paste, Sichuan pepper powder, five-spice powder, sugar, light soy sauce, red pepper noodles, vegetarian oyster sauce, monosodium glutamate, white sesame seeds

Here's how:

1. Pour a small bowl of soybeans into the basin first, add cold water and soak for a few hours.

2. Prepare some green and red peppers, clean the green and red peppers with water, and then remove the stems of the peppers one by one, and then put the peppers into the grinder to grind, or you can directly chop them with a knife, and grind the peppers into this way, and pour the minced peppers into the pot for later use.

3. Don't pour oil into the pot, pour a small bowl of peanuts into the pot, directly fry over low heat, fry with a shovel while pressing, and take out the peanuts until they are fragrant, blow off the peanut skin by the way, pour the fried and peeled peanuts into the meat grinder and grind them, and grind the peanuts into granules, and pour them into a bowl for later use.

4. At this time, the soybeans are soaked, rinse the soybeans, then pour the soybeans into the pot and boil, add 2 star anise, add a little salt to it, let the soybeans into the bottom taste, cover the pot and boil on high heat, after boiling over high heat, turn to medium-low heat and cook for 20 minutes.

5. Prepare the required side dishes, cut some green onions and ginger slices, cut the coriander into long sections, scoop a spoonful of tempeh on the cutting board, and chop the tempeh into pieces.

6. To make this soybean chili sauce, pour a little more oil into the pot, turn to low heat when the oil is slightly hot, pour the cut side dishes into the pot, turn on low heat, slowly fry the fragrance inside, fry until the color is dry and yellow, and then control the oil and take it out, then add green onions, ginger and garlic to fry the fragrance, add the chopped tempeh to it, and then add two spoons of bean paste into it, fry the spicy flavor inside, fry the red oil, and then pour in the soybeans that control the dry moisture and stir-fry, add pepper powder and five-spice powder into the stir-fry, Stir-fry over low heat for about 10 minutes to bring out the moisture in the soybeans, and the chili sauce will be stored for a little longer.

7. Then pour in the green and red peppers and stir-fry evenly, stir-fry for about five minutes, then add salt to taste, add a spoonful of sugar to enhance freshness, add light soy sauce and stir-fry, then add a few spoons of red pepper noodles into it and stir-fry evenly, stir-fry the spicy flavor inside, then add some vegetarian oyster sauce, add some monosodium glutamate into the stir-fry, then add crushed peanuts and white sesame seeds into the stir-fry evenly, and then turn off the heat and get out of the pot after stir-frying well.

8. Our soybean chili sauce is ready, the color and flavor are complete, and the drooling will be drooling when you look at it, the soybean chili sauce is fragrant, spicy and enjoyable, especially delicious to eat, whether it is used for bibimbap or sandwich buns, it is very good